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Great christmas presents

These jars make lovely hamper gifts, Just label your jars with storage instructions so your friends and family can get the best out of their gift, then pack into boxes with other chilli-themed items such as chilli-chocolate covered almonds from Kshocolat (£3.95/80g tin, available from Waitrose), and packets of chilli seeds (southdevonchillifarm.co.uk)

Method

Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil.
Skim off any scum that comes to
the surface, then turn the heat down to a simmer and cook for about
50 mins, stirring occasionally.

Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn. It should
now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard
– refrigerate once opened.

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Comments, questions and tips

Comments

Just made this in a tefal vitafruit jam maker, and went well.
I only used 500g of sugar still too much, shall only use 400g next time and there will be a next or as soon as my 3 jars have ran out :)
I used 1 scotch bonnet and 6 birds eye chillies and still not too hot for me.
I was going to cook it for 90 minutes in the jam maker which cooks at a rolling boil, but it only needed 60 minutes.
Pleased to have found this recipe as I won't have to buy chilli jam now.

Amazing recipe..I have been wowing friends & family with this for a few yrs after finding it on here, Its on the stove again and its already smells devine...50 mins cooking is rubbish I end up cooking for hours and I mean hours until it thickens but stay with it and you will be amazed by the results :)

Fantastic chilli jam, it was my first time attempt totally delicious!! As good if not better than a leading brand I've brought, I have to make more now as its going fast.... I halved the reciepe just in case it wasn't to my liking it made three good sized jars....

I forgot to say, when I make the recipe as is I normally get 4 or 5 jam jars out of this, sometimes 6. When I triple it I get 10-12 jam jars. It all depends on how big the chillies are, how long you cook it for etc. For me, this is the perfect jam/chutney - sweet and with a kick but NOT blow your socks off hot!

Triple batch - in case anyone was wondering. I grow chillies and peppers and have gluts so make triple batches of this fabulous recipe - by far the best chilli jam recipe I've found - as per the following tweaks. I usually make 2 x triple batches, one for jam and one for chutney. Points: 1. It's the same recipe to make jam or chutney. For jam, when you're blitzing the ingredients in a processor blitz them finely then sieve the juice from them as this is bitter. For chutney, just blitz them a couple of seconds so they're still a bit chunky. 2. You can swap the red chillies and peppers for green ones and, instead of using tinned tomatoes, use green tomatoes (peeled and deseeded first) for a greener colour. 3. When this recipe says simmer for 50 mins (for the original amount) if you do simmer it will take a lot longer. I always keep at a slight boil ie a few blobs on the surface. Ingredients for triple batch: 800g (about 20) small peppers, 200g (about 35) small chillies, 3 finger lengths ginger, 15 cloves of garlic, 1kg sugar (I use ordinary white granulated), 750ml vinegar (red wine vinegar is expensive, any vinegar will do as long as it's above 5% acidity - though malt vinegar will give a darker and not as pretty a jam). 1.2kg tinned tomatoes (ie 3 x 400g tins). Blitz, bring to a boil, keep at a rolling boil for about 2 hours. It will be very runny to start with but will thicken up. Note that this is not a fruit jam and is not supposed to set firm like jam - you should be able to spoon it out of the jar. So, you do not need to see a line at the bottom of the pan as per making jam. If you use all red to make jam this will give you a dark red colour, if you've left it chunky for chutney it will be slightly browner with chunks of colour. If you have a mix of red and green even better - more colour. I never, ever, triple batch when making fruit jam as it never sets. This, however, doesn't need to and is fab. The only hard part is preparing the veg. Thanks for a fab recipe - in my little book forever! Hope this helps x

This recipe is brilliant, I have made this many times.
I also use this as a basis for making Red and green tomato chutney, I also use it in Chinese cooking and anything you need some sweetness and a little zing, try it you will not be sorry.

This isn't an actual jam and with the vinegar is technically more of a chutney. Therefore, don't expect it to set. Cook it gently as all you're doing is letting the vinegar evaporate. And don't forget that the sugar is there as a preservative so you can't reduce it too far. I cooked it in a wide, shallow non stick pan and it took well over an hour, but I kept an eye on it while doing other stuff.

I made this last year, largely following the recipe, and it was great stuff. This year, I've put in piles of chillies as had loads at once from the polytunnel - about 400g by weight, 3 big green/red peppers (home grown too) which I think must weighed in at about 700g (about the same as 5 normal sized ones I'd guess), about 40g of garlic and a big lump of ginger (probably about 70g). Then rather than tinned tomatoes I used three big beefsteak style toms from the garden which I blitzed first (about 400g as recommended). I was aiming to make the recipe as described but with more of a kick, and it did the trick - great consistency, fiery hot, and easy to make by blending everything first. Mine was done in about an hour, but I'm sure this is largely dependant on how fast you're boiling it etc.

Absolutely wonderful stuff. I doubled everything in the recipe but kept the sugar the same. I also used dried ginger and ordinary tinned tomatoes and it still turned out lovely. I had to cook it for a good hour and a half. Everyone loves it and as soon as my broken shoulder has healed I'll make some more.

This was a lovely recipe. I added the juice and zest of a lime for a bit of zing and a grated a cooking apple to bulk it out a bit and add some pectin. Will definitely make this again soon as my 6 jars aren't going to last very long.

Lovely recipe. I reduced the amount of sugar as suggested by other people. I think the disparity in the length of time the jam takes to thicken is caused by the sentence "then turn the heat down to a simmer" - jam needs to be cooking with a rolling boil - simmering will take ages as it's just not hot enough.

I don't normally comment on recipes, but I had to for this one. Have just made a batch as I thought it would go wonderfully with all the Christmas leftovers. My hubby has continued to eat this out of the pot so I am going to have to make some more. It is very sweet, but we have a sweet tooth so that is really not a problem. I would highly recommend, and it is so simple to make.

Well have just completed by first attempt at this recipe and it's looking and tasting good. Although a bit hotter than I expected (having said that my chillies were a bit on the big side). Cooking time was longer than stated on the recipe and having read previous reviews I did reduce the amount of sugar in the jam.

WoW - This tastes amazing straight away so after a few weeks it should be awesome!!
Don't be tempted to scrimp on the chillis folks - even I, who likes a bit of heat, thought 'TEN chillis?! Okaaay..' & whilst picking ten fiery li'l devils off my chilli plant, thought I'm the only one who's going to eat this....
As said, it has a kick but not head-blowing-off style - Really good simple recipe!
** I took the tip from a commenter to use 550g of sugar & it works fine ***

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